Celery Root and Leek Soup with Green Garlic Gremolata

Courtesy Cori Goudge-Ayer, chef-partner, Persephone in Aptos

2 tablespoons neutral oil 1 medium yellow onion, diced 1 medium celery root, peeled and diced into 1-inch pieces 2 leeks, washed and chopped into about 1-inch pieces 2 sprigs thyme 2 bay leaves Salt and black pepper 5 to 6 cups water Juice of 1 lemon Wild Poppies olive oil

For the gremolata 1 tablespoon neutral oil 3 stalks green garlic, washed and cut into ½-inch pieces 1 tablespoon white wine Zest of 2 lemons ½cup parsley, chopped 1 teaspoon sherry vinegar ½cup Wild Poppies olive oil Salt and black pepper

4 tablespoons Sweat the onions with the thyme in oil with salt and pepper. Add celery root and cook for a couple of minutes. Add the leeks, water and bay leaves. Bring to a boil, then turn it down and simmer it until the celery root is very tender, about 20–30 minutes.

While the soup is cooking, sauté the green garlic in the neutral oil with a pinch of salt and pepper until tender. Deglaze with the white wine. When the wine has evaporated, transfer green garlic to a bowl and let cool. Once cool, add the zest, parsley, vinegar and olive oil. Taste and adjust seasoning as needed.

Once the soup is cooked, add the lemon juice. Remove the bay leaves and thyme stems and transfer half the soup to a blender. Blend until very smooth then add olive oil while still blending. Repeat with the remaining soup and the other 2 tablespoons seasoning. To serve, ladle the hot soup into gremolata. Serves 6.

2 tablespoons of oil. Taste and adjust bowls and top with the